Culinary Arts Career
Degree offered
Associate in Applied Science in Culinary Arts
Credits required 67
Dean
William Berardi
Program contact
John Caressimo, Coordinator and Professor of Culinary Arts, ext. 2111
Program Goals Statement
The Culinary option in the Culinary Arts program provides students with the opportunity to develop the practical skills and the theoretical knowledge to work in the foodservice/hospitality fields in a variety of entry level and advanced positions in food preparation or the front of the house.
Student Learning Outcomes
See Learning Outcomes.
Program Information
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Prior to being admitted, applicants must attend an Applicant Orientation Session.
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Students requiring developmental courses in math, reading, or English must complete those courses prior to enrolling in any culinary lab courses.
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Culinary Arts programs are exempt from meeting General Education Competencies due to the requirements of the Associate in Applied Science degree.
High School Articulation Credit
- Students graduating from area high schools and vocational/technical centers who participate in the College Tech-Prep program and maintain a grade of “B” or better and have the recommendation of their Culinary Arts instructor can obtain credit for certain introductory level culinary courses depending upon the articulation agreements between their school and Bristol Community College.
Additional Costs
- Students are responsible for the costs of their uniforms, kitchen and bakeshop tools, and texts.
Essential Functions
- Standing for long periods of time (4 to 10 hours) during a normally protracted class and work day.
- Working in a kitchen environment where the temperature can exceed ambient temperature.
- Lifting and moving heavy weight (such as wait-trays, small equipment, and institutional size supplies - 25-50 lbs.)
- Sufficient communication skills to allow for successful interaction between the students and the public.
- Sufficient mobility and motor coordination to complete assigned tasks in the kitchen and dining room in a safe, efficient manner according to acceptable industry standards.
- Ability to learn and apply the body of knowledge necessary to meet the program curriculum and successfully enter the food service profession.
Special Requirements
- To successfully complete the program, students should have their own transportation and should limit outside work commitments. Students must be available to work at required Culinary Arts functions.
After BCC
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Graduates can work in the kitchens, dining rooms, or bakeshops of a wide variety of establishments from small local restaurants to large international organizations and can also transfer for further study to four-year colleges including Johnson and Wales University.
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BCC participates in the statewide MassTransfer program and has developed many program-to-program transfer articulation agreements which guarantee admission and credit transfer. For a complete listing of eligible MassTransfer programs and current BCC articulation agreements, visit the Transfer Affairs website at
www.BristolCC.edu/transfer
Degree Requirements
General Courses
BIO 140 | Nutrition for Culinarians | 3 credits |
CIS 113 | Hospitality Management Information Systems | 3 credits |
ENG 101 | Composition I: College Writing | 3 credits |
ENG 102 | Composition II: Writing about Literature | 3 credits |
HST 226 | Food in History | 3 credits |
SOC 252 | The Sociology of Human Relations | 3 credits |
| Total Credit Hours: | 18 |
Choose one of the following
BUS 111 | Business and Financial Mathematics | 3 credits |
MTH 119 | Fundamental Statistics | 3 credits |
MTH 125 | Modern College Mathematics | 3 credits |
| Total Credit Hours: | 3 |
Program Courses
CUL 100 | Introduction to College/Culinary Experience | 3 credits |
CUL 102 | Culinary Art | 1 credit |
CUL 103 | Culinary Photography | 1 credit |
CUL 104 | Culinary Ice Carving | 1 credit |
CUL 111 | Essentials of Culinary Arts I | 4 credits |
CUL 112 | Essentials of Culinary Arts II | 4 credits |
CUL 113 | Baking Skills for Cooks | 2 credits |
CUL 121 | Dining Room Functions I | 2 credits |
CUL 122 | Dining Room Functions II | 2 credits |
CUL 123 | Mixology and Bar Management | 2 credits |
CUL 140 | Sanitation for Culinarians | 2 credits |
CUL 211 | Advanced Culinary Techniques I | 6 credits |
CUL 212 | Advanced Culinary Techniques II | 6 credits |
CUL 216 | The Capstone Experience for Culinarians | 3 credits |
CUL 221 | Advanced Table Service | 3 credits |
CUL 240 | Purchasing for Culinarians | 2 credits |
CUL 241 | Foodservice Operations and Career Development | 2 credits |
| Total Credit Hours: | 46 |
Recommended Course Sequence - Fall Semester 1
CIS 113, CUL 100, CUL 102, CUL 103, CUL 104, CUL 111, CUL 121, CUL 140
Recommended Course Sequence - Spring Semester 2
CUL 112,
CUL 113,
CUL 122,
CUL 123,
ENG 101
Recommended Course Sequence - Summer
Consider taking Gen Ed courses to reduce semester load.
Recommended Course Sequence - Fall Semester 3
BIO 140,
CUL 211,
CUL 221,
ENG 102,
SOC 252
Recommended Course Sequence - Spring Semester 4
CUL 212,
CUL 216,
CUL 240,
CUL 241,
HST 226,
BUS 111 or
MTH 119 or
MTH 125